Comida Kraft
Recipe Box

Moist Sour Cream Coffee Cake

(110) 88 Reviews
Prep Time
Total Time

24 servings

With its streusel topping made with sweet pecans, brown sugar and cinnamon, our sour cream coffee cake is sure to be your most-requested recipe!

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
  • Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.
  • Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

To Double

This recipe can easily be doubled to make 2 cakes. Why not bake one to give to friends and keep one for your family? Just prepare as directed, doubling all ingredients and using 2 pans. Makes 48 servings.

How to Bake in 13x9-Inch Pan

Prepare as directed, using a 13x9-inch pan and reducing the baking time to 30 min. or until toothpick inserted in center comes out clean. No need to remove cake from pan before cutting into pieces to serve.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 210
Total fat 11g
Saturated fat 5g
Cholesterol 40mg
Sodium 105mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 16g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • Einies |

    Great Cake!!!! But I'll remember to swirl the brown sugar after the second layer, so every bite gets a taste!

  • mdt55 |

    I goofed when I made this and it turned out so good. I put everything together in the batter and just poured it into the pan. Cooked up beautifully and was delicious. No, it wasn't the pretty layered cake in the photo. It was tan but it was excellent.

  • eareeder |

    So good my entire family loves this cake. The only thing I change is I put the topping all in the middle and it helps keep all the goodness inside. As with anything you bake watch the doneness of the cake because each oven is different. I have used three different ovens because I have made it at different family members houses and it does cook faster in different ovens.